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Hot-Honey Chicken and Falafel Wraps
New
Spicy
Hot-Honey Chicken and Falafel Wraps

with Pickle Coleslaw, Golden Wedges and BBQ-Ranch Sauce

10 min
Difficulty: 2/3
American

Ingredients: Russet potato • Chicken breast • Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Coleslaw mix (carrot, green cabbage, red cabbage) • Falafel (chickpeas, water, canola/sunflower oil, chickpea flour, bread crumbs (enriched flour, dextrose, salt, yeast, soybean oil), potato flakes (potatoes, mono and diglycerides, sodium acid pyrophosphate, citric acid), baking powder, salt, onion, garlic, onion powder, herbs, serrano peppers, dextrose, dextrin, chicory root, powdered cellulose, spices, baking soda) (soy, wheat) • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, spices, natural flavors, polysorbate 80, turmeric) • Ranch dressing (canola and/or soya oil, buttermilk (partly skimmed milk, salt, bacterial culture), white vinegar, water, sugar, salt, frozen egg yolk, spices, polysorbate 60, xanthan gum, natural flavour, monosodium glutamate, lactic acid, sodium benzoate, calcium lactate, calcium disodium EDTA) (egg, milk) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • BBQ sauce (sugars (sugar/glucose-fructose, blackstrap molasses, brown sugar), tomato paste, vinegar, water, salt, modified corn starch, mustard, modified tapioca starch, mustard bran, chili peppers, soybean oil, garlic powder, onion powder, hydrolyzed corn protein, spices, seasoning, natural flavour, xanthan gum, caramel, citric acid, malic acid, sodium benzoate) (mustard) • Hot sauce (aged cayenne peppers, white vinegar, water, salt, spice, garlic powder, xanthan gum, acetic acid) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Honey • Applewood smoke spice (sugars (sugar, maltodextrin, molasses [maltodextrin]), dehydrated vegetables (garlic, onion, red bell pepper), spices (including mustard and celery) and herbs, salt, paprika powder, natural smoke flavor, yeast extract, silicon dioxide, spice extract) (mustard).

Allergens

Soy
Mustard
Wheat
Milk
Sulphites
Crustaceans
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Fish
Gluten

Utensils

Parchment Paper
Baking Sheet
Measuring Spoons
Large Bowl
Small Bowl
Medium Bowl

Tags

30-min-or-less
Classic-plates
Regional-specialty
Spicy
Ingredients
Falafel

Falafel

150 g

Flatbread

Flatbread

2 unit(s)

Russet Potato

Russet Potato

3 unit(s)

Coleslaw Cabbage Mix

Coleslaw Cabbage Mix

170 g

Spring Mix

Spring Mix

56 g

Ranch Dressing

Ranch Dressing

4 tbsp

BBQ Sauce

BBQ Sauce

2 tbsp

Hot Sauce

Hot Sauce

2 tbsp

Honey

Honey

1 unit(s)

Dill Pickle, sliced

Dill Pickle, sliced

90 mL

Mayonnaise

Mayonnaise

2 tbsp

Applewood Smoke Spice

Applewood Smoke Spice

7 g

Chicken Breasts

Chicken Breasts

2 unit(s)

Oil

Oil

2 tbsp

Sugar

Sugar

0.25 tsp

Salt

Salt

0.125 tsp

Pepper

Pepper

0.125 tsp

Preparation
1
Prep and roast wedges

  • Before starting, preheat oven to 450˚F. Wash and dry all produce.
  • Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
  • To a parchment-lined baking sheet, add potatoes, Applewood Smoke Spoice and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
  • Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)

2
Prep and make slaw and cook chicken

  • Meanwhile, drain pickles, reserving pickle juice in a large bowl.
  • Roughly chop pickles.
  • To the bowl of pickle juice, add coleslaw cabbage mix, pickles, mayo and 1/2 tsp (1tsp) sugar. Season with salt to pepper. Toss to coat.
  • Pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the bottom of the oven for 18-22 min, until golden and cooked through. **

3
Make sauces

  • In a medium bowl, combine honey and hot sauce.
  • In a small bowl, combine ranch and half the BBQ sauce (use all for 4 servings).

4
Warm falafel

  • Once potatoes have been flipped, halve falafel and transfer to an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Toss to coat.
  • Roast in the top of the oven for 8-10 min, flipping halfway through, until golden.

5
Warm flatbreads and finish falafel

  • Place flatbreads directly in the middle oven rack. Toast flatbreads for 3-4 min, until warm. (TIP: You can skip this step if you don't want to warm the flatbreads.)
  • To the bowl with honey, add falafel. Toss to coat.

6
Finish and serve

  • Arrange flatbreads on a clean surface.
  • Thinly slice chicken.
  • Top with spring mix, some of the slaw, chicken and falafel.
  • Drizzle some of the BBQ-ranch over top.
  • Divide wraps and wedges between plates.
  • Serve remaining slaw and BBQ-ranch alongside.

7
Modularity Step (under step 2)

If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the bottom of the oven for 18-22 min, until golden and cooked through.**

8
Modularity Step (under step 6)

Thinly slice chicken. Top flatbreads with chicken.

Nutrition per serving

1370

kcal

Calories

53

g

Fat

7

g

Saturated Fat

159

g

Carbohydrate

23

g

Sugar

13

g

Dietary Fiber

63

g

Protein

145

mg

Cholesterol

2450

mg

Sodium

0.2

g

Trans Fat

2600

mg

Potassium

250

mg

Calcium

9.5

mg

Iron

Hot-Honey Falafel Wraps
New

with Pickle Coleslaw, Golden Wedges and BBQ-Ranch Sauce

10 min 2/3
Veggie
Spicy
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